Ricotta Crostini with Quick Apricot Chutney©



For the Apricot Chutney

  • 8oz Dried Apricots, diced
  • 1/2 cup Sweet Onion, diced
  • 1/2 cup Chardonnay wine
  • 1/2 Cup water
  • 1 Tbsp Unsalted Butter
  • 1/4 cup Dried Barberries or chopped Dried Cranberries
  • 2 tsp Winemaker’s Pantry™ Spice Pairing for Chardonnay

For the Ricotta Crostini

  • French Baguette
  • Ricotta Cheese
  • Winemaker’s Pantry™ Spice Pairing for Chardonnay
  • Extra Virgin Olive Oil
  • Parsley Leaves for Garnish




Preheat oven to 375 degrees

Step 1 – In a small saucepan over medium heat sauté the diced onion in the 1 Tbs of butter until translucent, about 4 minutes.

Step 2 – Add the chopped dried apricots, along with  1 cup barberries (or cranberries) along with the wine, water and 2 tsp of spice blend to the pan and continue to 6-7 minutes or until the liquid has been absorbed into the fruit. Set aside to cool. *Note: this can be made ahead and stored in refrigerator up to 1 week.

Step 3 – Cut the baguette on the bias into 1/2 inch thick slices and place them on a sheet pan. Drizzle the bread slices with the olive oil and bake for 8-10 minutes until lightly browned.

Step 4 – Combine the ricotta cheese with 2 tsp of the spice blend and spread liberally onto the toasted bread.

Step 5 – Top each crostini with a small scoop of the chutney and garnish with a parsley leaf; serve.

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